Hors d’ oeuvre (Appetizer)-
Hors d’ oeuvre (Appetizer) consists of dainty and delicate dishes of tangy, salty nature and spicy aimed at stimulating appetite. It generally served in bite size.
Hors d’ oeuvre (Appetizer) varies-
It means a variety of appetizers. It is common to offer a minimum of 10 -12 verities with a possible choice from salads, vegetables, fish, eggs and meat.
The appetizers are nearly arranged with appropriate garnish. Example of hors d’ oeuvre varies are fish salad, anchovies, kippers, roll mops, rice salad, meat salad and so on.
Single food hors d’ oeuvre (Appetizer)-
It is also called hors d’oeuvre substitute or deluxe hors d’oeuvre. It is usually considered a more luxurious and costly hors d’ oeuvre and is normally listed and priced separately. Only a single food item is served to stimulate the appetite.
Examples includes caviar, oysters, smoked fish, prawn cocktails, melon, and grapefruit cocktail, de foie gras and so on.
Top 15 ideas of hors d’ oeuvre-
1.Sun dried tomato basil roll ups:
Pretty, flavorful, and easy are three things I want in hors d’ oeuvres ideas, and this recipe checks off each of those boxes. To make these pinwheels, simply spread a mixture of cream cheese, Parmesan cheese, sun-dried tomatoes, spinach, and garlic on a flour tortilla, add some fresh basil leaves, and then tightly roll up the tortilla. After refrigeration its ready to serve and ready to make your party more interesting. So its a must try recipe.
2.Avacado pesto bites-
Creating beautiful, delicious appetizers is among my favorite things to do in the kitchen. In this hors d’ oeuvres recipe, I’ve accented bacon, baby arugula, and cherry tomatoes with an avocado-pesto sauce.
3.Brie, frig and prosciutto crostini-
Toasted slice of baguette layered with brie, fig jam, prosciutto, and arugula. Inspired by a charcuterie, this simple to make appetizer idea is perfect for a large gathering or an intimate dinner.
4.Walnut blue chesses stuffed mushroom-
These bite-sized Portobello are rich and substantial, making them an ideal nibble for fall and winter. The stuffing is a combination of bread crumbs, sour cream, herbs, blue cheese, and walnuts.
5. Artichoke wonton wrapper-
Baked in a mini muffin pan, this simple-but-fancy-looking savory snack features a warm and creamy artichoke mixture inside a crunchy wonton.
6. Roasted parmesan garlic shrimp-
Roast medium-sized raw shrimp that I had tossed with olive oil, spices, Parmesan, and fresh garlic. Before serving sprinkled them with fresh lemon juice and whipped up cocktail sauce for dipping.
7. Bacon wrapped jalapeno pepper-
It only requires four ingredients: thick-sliced bacon, jalapeños, cream cheese, and Craisins. Then grill it in oven and serve hot.
Traditional antipasto ingredients, such as cured meats, cheeses, olives, cherry tomatoes, and artichoke hearts, are served on skewers and drizzled with pesto and just add a tortellini for more good taste.
9.Bacon wrapped water chestnut-
Bacon is wrapped over chestnut, Sauce made from mayonnaise, brown sugar, chili sauce, and cranberries. You will love the tartness and crunch from the cranberries.
10.sweet pea pesto coristini-
Subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a paste like pesto. For use on pasta, add more broth for a sauce like consistency.
This recipe consist of many variation boiled egg topped with crab bacon or chipotle peppers garnish with herbs and creamy sauce.
12.Aritichoke phyllo cups-
Bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers are very tasty to have.
13.Fontina asparagus tart
Lemony tart loaded with fontina cheese and fresh asparagus. It’s a snap to make but looks really impressive.
14. Sausage Chive Pinwheels-
This required only three ingredients- crescent dough, minced chives and pork sausage. Spread the dough top up with minced chives and sausage then bake it for 200 degree Celsius then roll it to a pinwheel and serve it hot. So its a must try simple delicious recipe.
15. Cucumber canapés-
Finger sandwiches made with a creamy herb spread, festive red and green garnishes.
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Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.